Bioactive Antioxidant Research Articles

A Comprehensive Review on Exploring the Potential of Phytochemicals and Biogenic Nanoparticles for the Treatment of Antimicrobial-Resistant Pathogenic Bacteria.

Antimicrobial resistance (AMR) is an escalating global health concern that results in approximately 700,000 deaths annually owing to drug-resistant infections. It compromises the effectiveness of conventional antibiotics, as well as fundamental medical procedures, such as surgery and cancer treatment. Phytochemicals, natural plant constituents, and biogenic nanoparticles synthesized through biological processes are pharmacological alternatives for supplementing or replacing traditional antibiotics. These natural compounds exhibit a diverse range of bioactive properties, including antibacterial, anti-inflammatory, and antioxidant activities, and have the potential to overcome bacterial resistance mechanisms. However, their limited solubility, bioavailability, and stability have limited their therapeutic potential. Nanotechnology, particularly the utilization of biogenic nanoparticles, offers the potential to overcome these limitations by enhancing the biosafety, stability, and controlled release of phytochemical compounds, thereby enabling a more effective combination of resistant pathogens. This review examines current research on the combinatorial application of phytochemicals and biogenic nanoparticles, with emphasis on their capacity to address AMR. This study presents a novel perspective on the concurrent utilization of phytochemicals and biogenic nanoparticles, which may enhance antibacterial efficacy while mitigating toxicity. This review provides specific and innovative insights into the novelty, sustainability, and eco-friendly aspects of these approaches to address multidrug-resistant infections, highlighting their role in emerging as a transformative strategy for AMR management through the integration of natural and biogenic resources.

Morin Mitigates 5-Fluorouracil-Induced Nephrotoxicity by Activating Nrf2/HO-1 and FXR, and Suppressing ERK/VCAM-1 and NF-κB Pathways.

5-Fluorouracil (5-FU) is a DNA analog used in chemotherapy to treat various tumors. However, the clinical use of 5-FU is limited due to its severe adverse effects, particularly its nephrotoxicity. Morin (MRN) is a flavanol found in many different plants, including those in the Moraceae family, and has anti-inflammatory and antioxidant bioactivities. The protective effects of MRN against experimental 5-FU-induced kidney injury were investigated in this work. The rats were assigned to four groups in our study: control, MRN (50mg/kg), 5-FU (30mg/kg), and 5-FU+MRN. The administration of MRN caused a significant (P<0.05) decrease in the serum urea and creatinine levels and a reduction in the histopathological changes induced by 5-FU, as shown by H&E, PAS, and Sirius red staining. IHC shows that MRN attenuates renal oxidative stress induced by 5-FU via co-activation of Nrf2, HO-1, and FXR. MRN protects against renal inflammation induced by 5-FU, as evidenced by decreased TNF-α and IL-6 levels in the rat kidney mediated by the downregulation of the ERK1/2 and VCAM-1 proteins and decreased NF-κB phosphorylation as shown by Western blotting. These findings support using MRN as a novel and promising treatment for 5-FU-induced nephrotoxicity.

Evaluation of the Antioxidant Properties and Bioactivity of Koroneiki and Athinolia Olive Varieties Using In Vitro Cell-Free and Cell-Based Assays

Olive oil and table olives are considered staples of the Mediterranean diet and have been associated with various health benefits. Literature reports that the final composition of the olive drupe is greatly affected by varietal and agronomic factors, each contributing to a different degree. To that end, the objective of the study was the evaluation of the contribution of different agronomic conditions applied to two Greek olive varieties (Koroneiki, Mastoidis) using a holistic approach of in vitro methods. The findings highlight the importance of the application of a combination of agronomic techniques for each variety, as marked by the differences found in the antioxidant radical-scavenging and reducing power assays. Furthermore, the results obtained from the measurement of redox biomarkers (GSH, ROS, TBARS) in cell lines (EA.hy926, HepG2, MKN45) treated with olive samples demonstrate the capacity of the samples to induce redox imbalance, either by protecting normal cells from damage, or by inducing oxidative damage in cancer cell lines, with the Athinolia samples exhibiting greater antioxidant potential at lower concentrations. This particular finding could have further applications in possible chemo-preventive approaches facilitated by antioxidant compounds of natural origins.

Impact of muscadine genotype on postharvest fruit quality and storability

The postharvest changes in bioactive compounds and antioxidant activity of the whole fruit, peel, and flesh, as well as color, weight and firmness changes, were investigated in six commercial muscadine cultivars (three purple: ‘Alachua’ (AL), ‘Paulk’ (PA), and ‘Supreme’ (SU); and three bronze: ‘Granny Val’ (GV), ‘Hall’ (HA), and ‘Triumph’ (TR) during cold storage at 4 °C for 42 days. Weight loss increased significantly (P < 0.05), with SU losing 5.79% and HA losing 8.23% by day 42. Firmness significantly (P < 0.05) decreased during cold storage, with SU displaying the higest (164.02 g mm−1) and HA the lowest (110.75 g mm−1) by the end of storage. Total soluble solids (TSS), titratable acidity (TA), and their ratio (TSS/TA) showed variations among cultivars and parts of the fruit, with purple cultivars consistently exhibiting higher titratable acidity (TA) compared to bronze cultivars, while bronze cultivars demonstrated higher TSS/TA ratios. TSS ranged from 13.25 to 16.8%, TA from 0.62 to 0.84%, and TSS/TA ratios varied from 20.53 to 41.23 across cultivars (in whole fruit). HA (15.32%) and TR (15.32%) exhibited the highest TSS content, while GV had the lowest TSS at 13.25%. In terms of TA, AL had the highest value at 0.86%, whereas HA (0.46%) and TR (0.51%) recorded the lowest TA. The TSS/TA ratio ranged from 18.31 in AL to 36.85 in HA, representing the lowest and highest ratios, respectively. Color parameters differed between purple and bronze cultivars, with purple cultivars displaying higher a* (red component), while bronze cultivars had higher L* and C* values (lighter and more pure color); the h° values of the purple and bronze cultivars were also significantly (P < 0.05) different, but did not differ within each group. The purple cultivars had higher total anthocyanin concentration (TAC) (8.4–15.31 mg L−1), total phenolic content (TPC) (92.11–107.01 mg GAE L−1), and total antioxidant activity (TAA) (150.25–250.05 μmoles L−1) than the bronze cultivars, and the peel had higher levels of those bioactive compounds than the flesh. AL exhibited the highest TAC at 15.31 mg L−1, followed by SU (13.01 mg L−1) and PA (8.4 mg L−1). In terms of TPC, AL (107.01 mg GAE L−1) and SU (92.11 mg GAE L−1) had the highest levels, with PA (74.89 mg GAE L−1) following. Among the bronze cultivars, TR had the highest TPC (61.41 mg GAE L−1), while GV exhibited the lowest (35.09 mg GAE L−1). The TAA of the purple cultivars ranged from around 250 to 134 μmoles L−1 TE in whole fruit, 500 to 319 μmoles L−1 in the peel, and 17 to 10 μmoles L−1 in flesh, while the TAA of the bronze cultivars ranged from about 122 to 56 μmoles L−1 TE in whole fruit, 248 to 120 μmoles L−1 in the peel, and 16 to 10 μmoles L−1in the flesh. During cold storage, TAC, TPC, and TAA decreased in both the peel and the flesh, but more so in the peel. Two of the three purple cultivars (SU and AL) maintained more TAC, TPC, and TAA in the peel than the three bronze cultivars. Based on our results, the purple muscadine cultivar SU, followed by purple PA and AL, exhibited better storability than the bronze cultivars in terms of maintaining their quality factors closest to the initial values. Among the bronze cultivars, GV exhibited the best storability. Overall, the order of storability of muscadine cultivars was SU, PA, AL, GV, TR, and HA.

Evaluation of fermentation combined with pretreatment to enhance bioactive compounds content and antioxidant activity of wheat germ meal

Evaluation of fermentation combined with pretreatment to enhance bioactive compounds content and antioxidant activity of wheat germ meal

Effectiveness of Brewing Time Antioxidant Functional Tea Drink from Forest Plant Leaves Of Sapar (Fordia splendidissima (Miq) Buijsen)

radiation, fast food, limited exercise time, stress due to work cannot be avoided, and also from the results of oxidation processes in the body. The development of degenerative diseases caused by free radicals can be inhibited by antioxidant compounds which are able to ward off free radicals. Therefore, the body needs important substances - antioxidants - that help protect it from attacks by free radicals and radical compounds. At certain concentrations, antioxidants can inhibit or slow down the damage caused by oxidative processes. Brewing time has an important role in determining the taste, aroma and active compound content of tea. The need for clear guidance regarding brewing times is becoming increasingly important, especially with the increasing interest in premium tea drinks and the influence of healthy lifestyles. This research aims to know the relationship between brewing time and tea quality in terms of dissolved antioxidant bioactivity content. This research activity tested the antioxidant activity of Sapar leaf tea with different brewing times, namely 3, 5, 10, 15, 20 and 30 minutes. Antioxidant activity testing uses the DPPH (1,1-Diphenyl-2-picrylhydrazy,) method. From the test results it was found that Sapar leaf tea (Fordia splendidissima (Miq) Buijsen) with a brewing time of 3 minutes had the highest antioxidant bioactivity with a radical inhibition value of 81.46% and the antioxidant bioactivity decreased as the brewing time for the leaf tea became longer.

Principal component analysis (PCA) of bioactive compounds and antioxidant activity of various sample particle sizes of sea urchin shells from coastal area of Lombok Island

The most common technique in increasing pharmacological activity is by reducing sample particle size. This study aims to investigate the impact of different particle sizes on the bioactive composition and antioxidant activity of sea urchin shells collected from the coastal areas of Lombok Island. Sea urchin shell powders ranging in particle sizes &lt;45 µm, &gt;45 µm, &lt;125 µm, &gt;250 µm, and &gt;2000 µm were extracted using 70% ethanol via the cold maceration method. The composition of bioactive compounds was analyzed using GC-MS, while antioxidant activity was evaluated using the DPPH free radical scavenging assay. Principal Component Analysis (PCA), conducted using Minitab software, was employed to summarize the interrelationships among all variables in the study. The findings reveal that each particle size exhibits a distinct composition of bioactive compounds. The highest concentrations of bioactive compounds and the greatest antioxidant activity were observed in samples with particle sizes &gt;45 µm. PCA identified several bioactive compounds, such as lanolin, palmitic acid, myristic acid, stearic acid, heptadecene-(8)-carboxylic acid, 5,8,11,14-eicosatetraenoic acid, and 9-hexadecanoic acid, contributing significantly to this antioxidant effect. Reducing the particle size was found to alter the composition of bioactive compounds and enhance antioxidant activity. These bioactive compounds show promise for further exploration in the development of new drugs derived from marine sources.

Influence of the Ratio of Water and Organic Solvents on the Antioxidative Activity and Content of Bioactive Components in Artemisia annua L. and Artemisia absinthium L. Extracts

Bitter and sweet wormwoods are traditional plant species in the Asteraceae (Compositae). Their use in traditional medicine has long been known. Numerous preparations of bitter and sweet wormwood (teas, tinctures) are used in the treatment of diseases of the digestive system. The content of bioactive components (polyphenols and flavonoids) and antioxidant activity of Artemisia absinthium L. (bitter wormwood) and Artemisia annua L. (sweet wormwood) were examined in this paper. Extract's series were prepared by mixing selected organic solvents (methanol, ethanol and acetone) and water in different volume ratios for both analyzed species. Antioxidant activity was tested using FRAP and DPPH methods. Extracts of sweet wormwood contain more bioactive components and have a higher antioxidant capacity compared to extracts of bitter wormwood. In terms of extraction efficiency, the mixture of acetone and water (20:30 v/v) proved to be the most efficient. Regarding pure organic solvents, the most effective for the bioactive components isolation is ethanol, while acetone showed the weakest extraction power.

Bioactive Compounds, Antioxidant Properties, and Antimicrobial Profiling of a Range of West Algerian Honeys: In Vitro Comparative Screening Prior to Therapeutic Purpose.

Honey is a complex natural nutrient with well-established therapeutic properties recognized in traditional medicine. The purpose of the current work was to compare, in vitro, the bioactive compounds, antioxidants, and antimicrobial properties of 37 honey samples collected from the western region of Algeria and to identify the best sample for potential therapeutic purposes. Estimation of bioactive compounds was carried out by determining the total phenolic and flavonoid contents. Large variability among the samples was observed regarding the total phenolic content (from 24.17 ± 1.38 to 122.15 ± 3.55 mg GAE/100 g honey) and total flavonoid content (from 0.07 ± 0.01 to 33.49 ± 4.90 mg QE/100 g honey). Additionally, antioxidant activity, evaluated by four spectrophotometric assays, displayed fluctuating results among the samples. High positive correlations were observed between β-carotene and DPPH (0.766) and between β-carotene and ABTS (0.600), while inverse correlations were observed between bioactive compounds and antioxidant activity, except for the FRAP method. The antimicrobial activity, determined by well-diffusion assays, exhibited a dose-dependent antibacterial effect, with significant inhibition toward methicillin-resistant Staphylococcus aureus and Pseudomonas aeruginosa reference strains. However, no activity was observed against Candida albicans strains. The MIC and MBC values were identical in most samples (range: 60 to 80% w/v) and predominantly exhibited bactericidal effects. The content of bioactive compounds played a significant role in the antibacterial properties. To summarize, the best honey sample for potential therapeutic purposes corresponded to mild white mustard (S6) and might be used as an alternative in therapeutic applications.

Sustainable Valorization of Breadfruit (Artocarpus altilis Leaves) as a Pasta Ingredient

This study investigated the innovative incorporation of Artocarpus altilis leaves into potato-based gnocchi, demonstrating a sustainable approach to valorizing underutilized plant materials. Breadfruit leaves, often discarded as agricultural waste, represent an untapped resource rich in bioactive compounds and antioxidants. By incorporating these leaves into pasta products, we demonstrate a promising strategy for enhancing food systems’ nutritional profile and sustainability. The research examined the functional, pasting, and bioactive properties of Artocarpus altilis leaf blends with potato flakes. The blends showed significant water-holding capacity (4.88–8.58 g H2O/g DM) and notable antioxidant activity in both aqueous and ethanolic extracts (DPPH: 1.95–3.35 mg TE/g DM). Pasting profiles revealed that increasing the Artocarpus altilis concentration progressively modified the starch behavior, reducing the peak viscosity from 972.5 to 530.0 mPa·s. Gnocchi formulated with 10% Artocarpus altilis leaves demonstrated good stability during 4-day storage, with minimal color changes (ΔL* ≈ 2) and predictable textural evolution (cutting force increase from 4.5 to 5.8 N). The incorporation of these leaves enhances the nutritional profile through increased antioxidant content and promotes sustainable food production by utilizing agricultural by-products. This approach demonstrates the potential for developing eco-friendly food products while supporting local agricultural economies in tropical regions with abundant Artocarpus altilis. The successful integration of these leaves into a popular food product opens new possibilities for sustainable food innovation and waste reduction in the food industry.

Exploring the Potential Advantages of Chocolate and Cocoa for Cardio and Cerebrovascular Health

Numerous studies have identified cocoa phenolics, procyanidins, and flavan-3-ols as bioactive antioxidant compounds that enhance vascular function, reduce inflammation, and improve lipid metabolism, insulin sensitivity, and platelet aggregation. Research indicates that consuming flavanol-rich cocoa supports cardiovascular health. Given the rising global occurrence of cardiovascular disease and its related risk factors, this review article aimed to investigate the impact of chocolate/cocoa intake on cardio and cerebrovascular conditions and their related risks. Across various clinical trials, moderate flavonol-rich cocoa/chocolate consumption proved to be correlated with better heart health. Advantages include a diminished risk of heart failure, hypertension, platelet aggregation, coronary artery disease, stroke, atrial fibrillation, high cholesterol, and peripheral artery disease. Consuming 50 grams of dark chocolate daily or every other day has been linked to these positive outcomes. While flavanol-rich chocolate shows potential as a complementary therapy for various cardio and cerebrovascular conditions, extensive clinical trials are necessary to confirm its effectiveness.

Extraction Methods and Characterization of β-Glucans from Yeast Lees of Wines Produced Using Different Technologies.

Wine lees, the second most significant by-product of winemaking after grape pomace, have received relatively little attention regarding their potential for valorization. Despite their rich content in bioactive components such as β-glucans, industrial utilization faces challenges, particularly due to variability in their composition. This inconsistency impacts the reliability and standardization of final products, limiting broader adoption in industrial applications. β-Glucans are dietary fibers or polysaccharides renowned for their diverse bioactive properties, including immunomodulatory, antioxidant, anti-inflammatory, antitumor, and cholesterol- and glucose-lowering effects. They modulate the immune system by activating Dectin-1 and TLR receptors on immune cells, enhancing phagocytosis, cytokine production, and adaptive immune responses. Their antioxidant activity arises from neutralizing free radicals and reducing oxidative stress, thereby protecting cells and tissues. β-Glucans also exhibit antitumor effects by inhibiting cancer cell growth, inducing apoptosis, and preventing angiogenesis, the formation of new blood vessels essential for tumor development. Additionally, they lower cholesterol and glucose levels by forming a viscous gel in the intestine, which reduces lipid and carbohydrate absorption, improving metabolic health. The biological activity of β-glucans varies with their molecular weight and source, further highlighting their versatility and functional potential. This study investigates how grape variety, vinification technology and extraction methods affect the yield and properties of β-glucans extracted from wine lees. The physico-chemical and mineral composition of different wine lees were analyzed, and two extraction methods of β-glucans from wine lees were tested: acid-base extraction and autolysis. These two methods were also tested under ultrasound-assisted conditions at different frequencies, as well as without the use of ultrasound. The β-glucan yield and properties were evaluated under different conditions. FTIR spectroscopy was used to assess the functional groups and structural characteristics of the β-glucans extracted from the wine lees, helping to confirm their composition and quality. Rheological behavior of the extracted β-glucans was also assessed to understand the impact of extraction method and raw material origin. The findings highlight that vinification technology significantly affects the composition of wine lees, while both the extraction method and yeast origin influence the yield and type of β-glucans obtained. The autolysis method provided higher β-glucan yields (18.95 ± 0.49% to 39.36 ± 0.19%) compared to the acid-base method (3.47 ± 0.66% to 19.76 ± 0.58%). FTIR spectroscopy revealed that the β-glucan extracts contain a variety of glucan and polysaccharide types, with distinct β-glucans (β-1,4, β-1,3, and β-1,6) identified through specific absorption peaks. The rheological behavior of suspensions exhibited pseudoplastic or shear-thinning behavior, where viscosity decreased significantly as shear rate increased. This behavior, observed across all β-glucan extracts, is typical of polymer-containing suspensions. These insights are critical for optimizing β-glucan extraction processes, supporting sustainability efforts and waste valorization in the wine industry. Efficient extraction of β-glucans from natural sources like wine lees offers a promising path toward their industrial application as valuable functional compounds.

Nutritional and Bioactive Compounds, Antioxidant Properties and Antibacterial Activity of Chinese Chive (Allium odorum L.).

The present study was conducted to generate the comprehensive data on the nutritional composition, minerals, heavy metal, bioactive compounds, antioxidant and antibacterial properties of Chinese chive (Allium odorum L.) grown at two different locations including Manipur and Punjab. The crop grown in Manipur exhibited higher values of nutritional and phytochemical compound values than those grown in Punjab. It exhibited significantly higher amounts of crude protein, crude fiber, potassium, calcium and iron content in the Manipur environment. The allicin content in leaves of Chinese chive on a dry weight (dw) varied from 1.31 to 1.4% and there was non-significant difference in allicin content at both locations. Besides, the heavy metal content of Chinese chive was much below the permissible limits of the World Health Organization. The IC50 value of Chinese chive was 78.908-95.140µg/ml which imparts strong antioxidant activity and higher DPPH (2,2-diphenyl-1-picrylhydrazyl)radical scavenging activity higher in fresh leaves than dried leaves. Total phenol and total flavonoid were found to be significantly high. In addition, high antibacterial activities were observed against toxin producing pathogenic bacterial strains of Staphylococcus aureus and Enterococcus faecalis. The nutritional and bioactive compounds, antioxidant properties and antibacterial activity of Chinese chive make it ideal for its use as a functional food and/or supplement.

Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars.

Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature Short Time (HTST) (90 °C/15 s) and Ultra-High Temperature (UHT) (130 °C/5 s) methods to preserve the produced fruit nectar blends (strawberry-blackcurrant and strawberry-chokeberry). For comparison, the nectars were also preserved using conventional pasteurization (90 °C/10 min). Physicochemical, chromatographic, and microbiological determinations were carried out in the tested nectars before and immediately after processing, as well as after 1, 2, 3, 4, and 6 months of refrigerated storage. All methods allowed for the significant inactivation of selected microbial groups. Non-significant changes were observed as a result of HTST and UHT processing in the context of pH, TSS, and titratable acidity. Varied major changes occurred in the content of bioactive components (TPC-decrease or increase by 2-4%, TAC-decrease by 3-20%, vitamin C-decrease by 15-78%), antioxidant activity (decrease or increase by 3-9%), and nephelometric turbidity (decrease or increase by 11-65%). Both nectars showed better quality and nutritional value after the HTST and UHT processes compared to treatment with classic pasteurization. Storage affected the degradation of bioactive compounds, reduced antioxidant activity, increased turbidity, and caused the brightening of samples together with reducing redness and yellowness. Considering the results obtained, it is reasonable to recommend the use of the HTST and UHT methods in industrial conditions for the preservation of liquid fruit and vegetable products such as juices, nectars, and beverages.

Bactris guineensis, an underutilized Costa Rican palm fruit: juice processing and its nutritional profile

Introduction. Bactris guineensis is a crop that produces visually appealing fruits resembling purple-black grapes with round seeds. This palm species naturally thrives in the lowland regions of tropical America. However, limited information available about this fruit. Objective. To investigate the nutritional composition, bioactive compound content, antioxidant capacity, and aroma profile of the huiscoyol fruit grown in Costa Rica, as well as to evaluate the effects of juice processing (enzymatic maceration and thermal treatment) on its bioactive compounds and antioxidant capacity. Materials and methods. Fruits were collected from randomly selected palms and bunches in Guanacaste Conservation Area, specifically in Palo Verde and Cañas, during peak harvest years (2007, 2011, 2014, and 2016). Nutritional composition, bioactive compound content, antioxidant capacity, and aroma and polyphenol profiles were analyzed. Juices were prepared using thermal treatment, enzymatic maceration, and a combination of both methods. The bioactive compound content and antioxidant capacity were assessed following each treatment. Results. Huiscoyol fruit exhibited high fiber content [7.3 ± 2.5 g per 100 g of fresh weight (fw)], and significant potassium content (307 ± 98 mg per 100 g fw). Anthocyanin levels ranged from 28.3 to 47.9 mg per 100 g fw, with cyanidin-3-O-rutinoside as the predominant compound. Total polyphenol content varied between 219 and 1,013 mg gallic acid equivalents per 100 g fw. Vitamin C content reached a maximum of 48 mg per 100 g fw. Antioxidant capacity, as measured by H-ORAC, ranged from 6,690 to 14,688 μmol Trolox equivalents per 100 g fw. Enzymatic maceration and thermal treatments applied to the juice did not significantly affect the bioactive compounds content or antioxidant activity (p &gt; 0.05). Conclusion. Huiscoyol fruit demonstrate nutritional and antioxidant potential, making it promising ingredient for funtional beverages. Its bioactive components, such as polyphenols and anthocyanins, showed remarkable stability under thermal and enzymatic processing conditions.

Cupressus torulosa, a Source of Antioxidant Polyphenols: An Analytical and Pharmacological Study.

Cupressus torulosa (family Cupressaceae), widely distributed in the northwestern Himalayan region of India, is a coniferous aromatic tree traditionally used for its aerial parts. Its needles are renowned for their anti-inflammatory, anticonvulsant, antimicrobial, and wound-healing properties. Antioxidants from this plant are vital in combating oxidative stress, which are implicated in these diseases. This study employed a range of methods, including in vitro, in vivo, and ex vivo assays; biochemical estimations such as Total Phenolics Content and Total Flavonoids Content; and UPLC-QTOF-MS analysis, to evaluate the antioxidant potential of Cupressus torulosa needles. Initial screenings demonstrated promising antioxidant activity of 25% aqueous methanol extract of the needles, with SGOT and SGPT values of 55.28±57.07 and 52.27±19.50 IU/L, respectively, when compared to the positive control glibenclamide. Fractionation of the extract into ethyl acetate and butanol fractions revealed that the ethyl acetate fraction showed notable activity, with an EC50 value of 85.6 μg/mL in the DPPH assay, indicating effective free radical scavenging and reduced oxidative damage. UPLC-QTOF-MS characterization of ethyl acetate fraction in negative ion mode identified 34 metabolites, including 10 key antioxidant compounds. These findings underscore C. torulosa's potential as a source of bioactive antioxidants, highlighting its value for pharmaceutical and nutraceutical applications. The research provides a foundation for further isolation, characterization, and clinical testing of these compounds, enhancing our understanding of natural antioxidants in addressing oxidative stress-related conditions.

Carob (Ceratonia siliqua) leaves: A comprehensive analysis of bioactive profile and health-promoting potential of an untapped resource.

Carob is a resilient plant with ecological and nutritional significance. A comprehensive study of Ceratonia siliqua leaves (CSL) was conducted to explore its chemical composition and health-promoting potential, aiming at improving the carob-crop sustainability through valorization of this untapped co-product. UHPLC-DAD-HRMS/MS quali-quantitative profiling of CSL revealed high levels of n-galloylated glucoses (129-196mgg-1) and flavonol-glycosides (36-42mgg-1), with siliquapyranone (39-56mgg-1), 1,2,3,6-tetragalloylglusose (47-69mgg-1) and myricitrin (27-33mgg-1) as main markers. Highest bioactive content and antioxidant capacity (5.0 and 3.1 TEAC) was obtained during pods harvesting. Besides significant antioxidant potential, CSL exhibited strong-high inhibitory activity against α-glucosidase, acetylcholinesterase and butyrylcholinesterase (IC50, 0.51, 13.5 and 58.0μgmL-1, respectively). 1,2,3,6-tetragalloylglusose and siliquapyranone are the main contributors to antioxidant and α-glucosidase inhibitory capacities. Excellent ability of extract and 1,2,3,6-tetragalloylglusose (IC50, 0.05μM) in selectively inhibiting α-glucosidase, make them promising candidates to manage hyperglycemia with fewer side effects.

Characterization of bioactive compounds, antioxidants and antimicrobial properties of Allagoptera leucocalyx

Allagoptera leucocalyx is a non-studied tropical fruit distributed in the Bolivian Chiquitania region. This study aimed to investigate its bioactive compounds as well as its antioxidant and antimicrobial properties to encourage its consumption and explore potential applications in various industries. The bioactive compounds: polyphenols, flavonoids, and anthocyanins were determined by the Folin-Ciocalteu, AlCl3, and differential pH methods. Antioxidant activity was assessed by the DPPH● and ABTS● assays, while antimicrobial activity by turbidimetry and antibiogram. The highest results obtained revealed significant levels of polyphenols (209 ± 12 mg GAE/100 g), and flavonoids (7.9 ± 0.1 mg QE/100 g). Moreover, the fruit exhibit antioxidant activity (9.3 ± 0.2 μmol Trolox/g by ABTS● and 5.9 ± 0.2 μmol Trolox/g by DPPH●) and antimicrobial activity against Shigella sp. In conclusion, these promising findings suggest that this fruit could be utilized in the development of new products within the cosmetic, food, and pharmaceutical industries.

Antioxidant potential, antimicrobial activity, polyphenol profile analysis, and cytotoxicity against breast cancer cell lines of hydro-ethanolic extracts of leaves of (Ficus carica L.) from Eastern Morocco.

Many beneficial compounds found in fig leaves can be used in tea and medicine. These compounds aid with digestion, reduce inflammation, and treat diabetes and bronchitis. Chetoui, Malha, Ghoudane, and Onk Hmam fig leaf hydro-ethanol extracts from Eastern Morocco were analyzed for metabolites and biological activities. HPLC-UV examination revealed that the leaf extract included mainly caffeine, rutin, and ferrulic acid. Spectrophometric results show that Malha leaf is rich in polyphenols (62.6 ± 1.3mg GAE/g) and flavonoids (26.2 ± 0.1mgQE/g). Chetoui leaf contains the highest vitamin C content (8.2 ± 0.1mg Asc A/100gDW), while Onk Hmam leaf has the highest condensed tannin (4.9 ± 0.1mgCatE/g). The investigations found that all leaf extracts were antioxidant-rich, with strong Pearson bivariate correlation between bioactive polyphenol levels and antioxidant tests for DPPH, β-carotene, ABTS, and TAC (values of -0.93, -0.94, -0.85, and 0.98, respectively). The coefficients for flavonoid content were -0.89, -0.89, -0.97, and 0.80, respectively. Disk diffusion and MIC results show that the hydro-ethanol fig leaf extracts eliminate fungi and bacteria. In addition, these fig leaf extracts showed promise cytotoxicity against the breast cancer cell lines MCF-7, MDA-MB-231, and MDA-MB-436 and an interesting selectivity index. In silico leaf bioactive component analysis revealed that myricitin inhibited NADPH oxidase the greatest (gscore -6.59Kcal/mol). Trans-ferulic acid inhibits Escherichia coli beta-ketoacyl-[acyl carrier protein] synthase (-6.55kcal/mol), whereas quercetin inhibits Staphylococcus aureus nucleoside diphosphate kinase (-8.99). CYP51 from Candida albicans is best treated with kaempferol and myricitin. Both had a glide gscore of -7.84kcal/mol. Rutin has the most potent Sespace 3 anticancer activity, with a glide gscore of -7.09kcal/mol. This research indicates that fig leaf extracts from the region can be used in medicine, food, natural cosmetics, and breast cancer prevention. To maximize the value of these leaves, their use must be carefully studied. Naturally, this fortunate tree's diversity must be preserved and enhanced.

Nutritional, Antioxidant, and Functional Properties of Cameroonian Cowpea and Bambara Groundnut and Their Culinary Forms.

Background Voandzou and cowpea are two legumes commonly used in African dishes as alternative sources of proteins. The present study aimed to evaluate the effects of steaming and frying on the nutritional and functional properties of Cameroonian cowpea (Vigna unguiculata) and Bambara groundnut (Vigna subterranea). Methodology The nutritional values, as well as the antioxidant, alpha-amylase, and alpha-glucosidase inhibitory activities of "koki" and "beignet koki," which are the traditional steamed dish and fritters made from cowpea and Bambara groundnut, respectively, were assessed. Results All the legumes displayed high levels of lipids, proteins, and carbohydrates. It was observed that both steaming and frying increased the lipid content and the energy values of cowpea and Bambara groundnut while simultaneously reducing the protein and carbohydrate contents. Both raw and processed legumes contained varying amounts of the minerals examined, with the treatments having inconsistent effects on them. The total phenolic content (TPC) and total flavonoid content (TFC) were significant in both legumes, with cowpea exhibiting the highest levels (TPC of 676.46 ± 16.87 µg gallic acid equivalents (GAE) per gram of extract and TFC of 219.27 ± 4.62 mg quercetin equivalents (QE) per gram of raw brown and black-eyed cowpeas, respectively). The antioxidant capacities, measured using different methods, were negatively impacted by both steaming and frying due to the destruction of their bioactive compounds. The alpha-amylase and alpha-glucosidase inhibitory capacities of both legumes experienced similar reductions after culinary treatments. Conclusions Cowpea and Bambara groundnuts are valuable sources of proteins, energy, and antinutrients. They are sufficiently rich in phenolic compounds with antioxidant and inhibitory effects on alpha-amylase and alpha-glucosidase. Consequently, these legumes can be used as functional foods. Stifled cooking and frying reduce mineral content (except for sodium), bioactive compound levels, and antioxidant, alpha-amylase, and alpha-glucosidase inhibitory capacities of the studied legumes.